Truffle scented Deviled Eggs

There are two things that top my list for Best Ever Foods, one is Foie Gras, the other is White Truffles.  There is something about the earthy goodness of the Truffle that just makes them wonderful.  These particular eggs made a splash at my recreation of the Last Meal on the Titanic dinner.

Now before you get scared off by thinking Truffles cost $1,000 a pound (they do at my Wegman’s), there is a great way to get their flavor, without the cost, in White Truffle Oil. 

Truffled EggsWhite Truffle Infused Deviled Eggs
Makes 12, serves 4-6

6 each
1/2 tablespoon
1 cup
1/4 teaspoon
to taste
1 tablespoon
Eggs, hard boiled, cooled, peeled
White Truffle Oil. 
Cream Cheese (you can substitute Mayonnaise)
Kosher Salt
  1. Begin by cooking your eggs, peeling them, and allowing them to cool for at least 3 hours, if not overnight.
  2. In a food processor, blend all of the ingredients, except chives, by pulsing a few times, and scraping the bowl, it should be a creamy consistency.
  3. Place into a pastry bag, and pip into the egg white shells.
  4. Garnish with chives.

Note: If you really want to go all out, sprinkle the top with some Black Truffle shavings.

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